{5-Minute, 5-Ingredient} Homemade Caramel Sauce + VIDEO

Quick Homemade Caramel Sauce is thick, gooey, and made with just five ingredients in five minutes, perfect for apples, brownies, ice cream, or as a gift!

I’m SO excited to bring you today’s post, featuring one of my personal favorite, all-time most-popular recipes (quick and easy Homemade Caramel Sauce!). And it’s accompanied by brand spankin’ new photos AND a caramel sauce recipe video (which you can find towards the bottom of this post, just above the recipe)! YAY!

You see, I shared some of my most beloved recipes in the early days of Five Heart Home…back when I didn’t have many followers and my food photography was in its, ahem, early stages. And while such recipes get decent traffic via Pinterest and Google searches, my loyal regular readers likely missed out on them way back when. So I’ve decided to revisit and update some of those older blog posts with helpful new information, shiny new photos, and even step-by-step recipe videos. And this 5-Minute, 5-Ingredient Homemade Caramel Sauce is my inaugural recipe to republish! Are y’all as excited as I am?

In my opinion, caramel sauce is akin to the nectar of the gods. It complements a variety of other flavors, it turns even health food into a decadent treat, and it’s pretty darn tasty with no other accompaniment than a straight-up spoon.

But…how to make caramel sauce?! Well, you won’t believe how easy it is using this recipe. There’s no candy thermometer, no persnickety directions, and no extended stirring. There are just five simple ingredients that transform into gooey, sticky, buttery caramel sauce in about five quick minutes. And it’s amazing!

Let’s take a moment to analyze those five simple, yet critical, ingredients, shall we?

BUTTER: Say it with me…everything is better with butter. (And bacon. Maybe dip your bacon in this caramel sauce???)

BROWN SUGAR: In my younger days, I used to babysit a little girl who would hop up on the kitchen counter and eat lumps of brown sugar straight out of the jar when her ever-observant childcare provider wasn’t looking. (Why yes, she was a tad bit energetic. Why do you ask?) Years later, I tried a lump of straight brown sugar myself. I totally get it now, kid.

HEAVY CREAM: AKA, the key to rich, silky caramel. Yum.

VANILLA EXTRACT: Make sure you use the pure stuff here. I’ll share the brand I’m obsessed with in the Tips & Tricks section below.

Most homemade caramel recipes call for cooking granulated sugar until it reaches a specific temperature and, well, caramelizes. The caveat is that it takes awhile and it’s easy to burn the sugar if you’re not monitoring it closely.

This recipe relies on brown sugar for the same caramel-sauce-end-result but in a fraction of the time. And the best part? It’s easy to make, but not so easy to burn! Simply melt butter, add brown sugar, and stir for 2 minutes…add cream and stir for 2 more minutes…mix in vanilla and salt, and you’re done! It really is that quick and simple.

There is just one small problem. Those five minutes I mentioned do not include the time it takes for said homemade caramel to cool sufficiently enough to eat it by the spoonful without singeing your mouth. This stuff is pretty molten when it first comes off the stove. In fact, you may be concerned by how thin and almost watery it appears. Don’t be! Once the caramel cools to room temperature, it will set up to the perfect consistency. And once you refrigerate it, it will thicken even more.

Since you will naturally want to taste test as soon as your caramel is done, however, my advice is to scoop some out on a spoon, set it on a plate for a few minutes until it comes to a reasonable temperature, and then sample away. After all, let’s be rational here. If you burn your tongue right off the bat, you’re not going to be able to taste the rest of it anyway!

So what do you do with your marvelous homemade caramel sauce now that you’ve spent a whole five minutes of effort on it? Well, it’s perfect as a dip for fresh apple slices, and if you’re feeling particularly benevolent, you can even use it to fashion an after-school snack of caramel apple nachos for your eternally grateful kiddos. (Flashback to my little apple nacho bandit back in 2013…)

After you’ve test driven this caramel sauce with apples, might I suggest next pouring it over a classic bowl of vanilla ice cream?

Just as exciting as all of those mouth-watering options? Caramel sauce makes a fabulous gift! With the holidays coming up, I’m always looking for homemade gifts that are quick to make and economical, but that I know will actually be used and appreciated. I mean, who wouldn’t love a jar of homemade caramel sauce? It’s a hostess gift that will guarantee that you’re invited back…

…or it’s a thoughtful gesture for your neighbor, your child’s teacher, the mailman, or anyone else to whom you care to extend some holiday cheer. As much as I love a plate of Christmas cookies, homemade caramel sauce is a treat that’s just a little bit different. It can be enjoyed right away or saved for a special occasion. Indeed, it’s the gift that keeps on giving.

This recipe is a keeper and I hope that you end up loving it as much as I do! Now if you’ll excuse me, I have a carton of vanilla ice cream and a jar of caramel goodness calling my name. 😉

Helpful Tips, Tricks, & Equipment

Use real butter here…no substitutions! Salted butter is recommended for this recipe but unsalted would work as well.

Also use good quality vanilla, because you really do taste it in a recipe like this. Lately, vanilla has been more expensive than usual because of a global vanilla bean shortage (?), but Nielsen Massey Madagascar Bourbon Vanilla Extract remains my favorite brand. It just has the best darn flavor…forever and ever, Amen.

You can use either light brown or dark brown sugar in this recipe. The caramel sauce will just turn out lighter or darker depending on which you choose, and it really comes down to personal preference. The caramel sauce shown in the photos in this post was made with light brown sugar. And the caramel sauce featured in the video was made with dark brown sugar.

Be sure your saucepan is deep enough to account for the bubbling caramel that may rise up the sides of the pot as it cooks.

The caramel sauce will be thin when it is done cooking. DO NOT PANIC! It will thicken up nicely once it completely reaches room temperature, and even more so once chilled.

Recommended applications of caramel sauce: as a dip for apples, stirred into coffee, or drizzled over ice cream, apple pie, brownies, cheesecake, bread pudding, pancakes, waffles, sweet potatoes, and more…or eaten straight out of the jar with a spoon. 😉

Ingredients

1/2cup(1 stick) salted butter

1cupbrown sugar

2/3cupheavy cream

1teaspoonpure vanilla extract

1/8teaspoonsalt

Instructions

In a medium saucepan set over medium-low to medium heat, melt the butter. Mix in the brown sugar and stir for 2 minutes. Mix in the heavy cream and stir continuously for 2 more minutes (the sauce should be gently bubbling, so adjust the heat, if necessary). Remove the pot from the heat and stir in the vanilla and the salt until well incorporated.

Pour the hot caramel sauce into a jar and allow it to cool completely. Cover and store in the refrigerator for up to a month.

Notes

Be sure your saucepan is deep enough to account for the bubbling caramel that may rise up the sides of the pot as it cooks.

The caramel sauce will be thin when it is done cooking, but it will thicken up nicely at room temperature, and even more so once chilled.

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Thanks, Cindy! I agree…it’s hard to believe that something so yummy only takes five minutes! And aren’t the gift tags cute? Such talented bloggers out there! I’m totally going to use them myself this holiday season. 🙂

Hi Hillary! You can definitely let this caramel sauce come to room temperature before using…or warm it in the microwave in short increments, stirring in between, until it reaches your preferred consistency. 🙂

Hi Tiffany! This sauce does need to be stored in the refrigerator. So you could give it to teachers as gifts as long as they were able to pop it in a fridge (like in the teacher’s lounge) until they go home. Or take it to school at the end of the day (chilled) and they can put it in their fridge as soon as they get home (it should be okay at room temperature for a couple of hours). Hope that helps!

OH.MY.WORD! You’re killing me here! After I type this note, I’m running to the kitchen to make a batch of this. I am a Caramel Monster! Your photos are amazing too. Thanks a million for sharing at Weekend Potluck. I am sharing this at my FB page as well.

Thank you for the kind words! I hope you enjoy this caramel…I don’t think the jar I made for the photos is going to last long around here. 😉 I also really appreciate you sharing on FB! I link up to y’all’s party every Friday morning. It’s a great one…thanks so much for hosting! Happy Friday!

Just the basics caramel sauce- I love it! So many times we try to fancify dishes with no need. I love making (and eating) brown sugar caramels & imagine the sauce is amazing over apple pie and ice cream and really anything 🙂 Pinning.

Hi, Ann! I am not very experienced with canning, but I just did some quick research and found several sources that said it’s not safe to attempt canning products containing dairy at home. So personally, I think I would stick to just storing this sauce in a jar in the refrigerator (or maybe even freezer? though I haven’t tried that so I’m not sure if the consistency would be affected once thawed). Sorry…that’s probably not the answer you were hoping for! Hope you enjoy this caramel sauce anyway… 🙂

Thanks so much, Liz! I totally agree…caramel sauce = bliss! And that little chocolate chip bandit is into everything. She sees me taking pictures and she hurries right over! It’s a wonder I get any photos at all without her chubby little hands in them… 😉 Thanks for stopping by!

She is such a mess, Jocelyn. She has figured out that Mommy standing near the window with a camera = FOOD, so she trucks on over every time she spies me there. And she’s also learned that by having my hands occupied with that camera, it’s a prime opportunity for stealing whatever I’m trying to take a picture of! Oh well…if I get too frustrated with her, I just eat a big spoonful of caramel and I feel all better! 😉

I made this for the first time this afternoon to put in a caramel apple crisp and I could not get over how simple and quick it is. My daughter (35 years old) could not wait to try it and had to have it on ice cream. It is delicious, thank you so much. Can’t wait to try some other recipes on your site.

Thank you for your sweet comment, Marilynn! I’m so glad that this recipe was a success for you and a hit with your family! I hope you find some other recipes here that you enjoy just as much. 🙂 Thanks again for taking the time to let me know how your caramel sauce turned out, and I hope you’re having a great weekend!

Hi Samantha~ I have some dietary issues with dairy and wondered if the cream could be substituted with coconut cream? This recipe looks divine and I would really love to make and eat some caramel deliciousness!

Hi Merri Jo! I wish I had a for-sure answer for you, but I’m honestly not sure how coconut cream would work in this recipe as I have not tried it. I think it has a good shot of turning out well, though. At the very worst, your caramel might not thicken as much as if you had used regular cream, but I bet it would still taste good. 😉 If you end up trying this substitution, please come back and let us know how it turns out. Good luck! 🙂

I just made 5 batches of this awesome caramel sauce for teacher gifts. Also did a couple of the framed prints and notecards but the favorite among all the teachers was the caramel sauce! So quick and easy to make. I had one batch separate in the jars but I just shook them up and they tasted fine. Thanks so much for the printables and recipe! This will for sure be Christmas gifts this next year!

The neighborhood grandma up the block when I was a kid (and that was many a day ago) used to pour warm Carmel sauce in a pan full of snow for a treat for us kids coming in from the cold. Made for some fond memories of childhood!

What a special memory, Babe! I’ve heard of people doing that before and I’ve always thought it sounds so neat…alas, we never have enough snow in central Texas to get to try it. 😉 Thanks for sharing…hope you’re having a great week!

I’m so glad that you found what you were looking for here and I hope that this caramel sauce went perfectly with your dessert! 🙂 Thanks so much for taking the time to leave a comment…hope you’re having a great weekend!

Hi Morgan! I think it’s fine to leave this unrefrigerated for awhile…I’d just tell your coworkers to put it in the fridge as soon as they can. 🙂 It’s also normal for it to lighten as it cools. Hope that everyone enjoys!

So happy I stumbled upon this recipe! I do have a question though, how long can this be left out before refrigeration? I want to make this to give as a part of a gift basket with other baked goodies and such.

Hi Heather! Great question. You know, I’m not a food safety expert so please take this advice at your own risk, but I would think this could be left out of the refrigerator for a few hours and still be okay. But I don’t think I’d recommend leaving it out all day or anything. So if you’re taking a gift basket to someone and ask them to pop the jar of caramel sauce into the fridge (or a small cooler with ice?) as soon as they receive it, I think that would work. 🙂 Hope that helps and I hope everyone enjoys this recipe!

Hi Charra! I haven’t tried that substitution, but I’m not sure it would work. It seems to me that the caramel sauce might end up too thin using maple syrup? But honestly, I’m not sure since I haven’t attempted it. Good luck if you decide to give it a go, and please come back to let us know how it turns out! 🙂

Hi Samantha, thank you for this recipe, we were in Texas last year and we came across apples with a cream cheese and caramel dip (delicious!) But on return to the UK couldn’t find a caramel like you have in the states…. This was perfect, plus homemade, quick and easy – perfect combination. I then made some for gifts at Christmas and the jars were well received! Thank you for sharing it!

You’re so welcome, Clare! I’m glad that this recipe helped you recreate the treat you had in Texas. I might have to try your caramel/cream cheese dip with apples for myself…it sounds pretty good! I’m also happy to hear that this made a popular gift at Christmas. 🙂 Hope you continue to enjoy this recipe for many years to come…thanks for the sweet comment!

I’m brazilian that has lived in America for over two years and learned to love Granny Smith apples with caramel dips. I had been looking for a homemade caramel sauce recipe for awhile.; So glad I’ve found yours today and so amazed that it is so easy! The only thing for me here in Brazil, is to find a suitable substitute for heavy cream, for we don’t have it down here…and somehow make it thicker so I can dip my apple slices in it! Thank you for sharing! Cheers, Erika

Hi Erika! Thanks so much for the comment and I apologize for my delayed reply…I’ve been out of the country. I’m thrilled to hear that you enjoyed this caramel sauce so much! I’m not sure what you could substitute for the heavy cream in Brazil, but I hope you’re able to figure something out. Hope you have a great weekend! 🙂

Hi Tammy! Since this recipe calls for fresh, perishable ingredients, I would definitely recommend keeping it refrigerated except for short periods of time (like when you remove it from the fridge for serving). I’m highly impressed that you’re going to make so many jars of caramel sauce, but I wouldn’t want anyone getting food poisoning. Good luck!

My 5 year old and I just made the sauce! We only had half and half so I used that instead of whipping cream but it seems like the only problem is that it may not thicken up as nicely. Tastes wonderful, though! My question is about sending it through the mail. Do you think it can handle a three to four day trip through the mail? It would be at Christmas time so it’d be cold…

Hi Cassie! Gosh…from a food safety standpoint, I don’t know that I can recommend mailing this sauce since the ingredients require refrigeration and the temperature won’t be guaranteed to be consistent. Even if it’s freezing outside, it will be processed through the post office, which I can only imagine is warmer. 😉 The only way I can see around this problem is to package it in dry ice, but I’m not familiar with how many days that stays cold either. Sorry that’s not the answer you want to hear, but I’d probably use this recipe for local gifts and for your mailed gifts, find another treat that doesn’t need to be refrigerated. 🙂

Awesome recipe! Inspired me for my mini caramel apple pies. I went store bought the first time due to a time crunch, but man, after seeing this I’m regretting it. Will be making them again with this caramel recipe. Pinning it!

Hi Sarah! I’m so sorry to hear that your caramel sauce started separating. I’ve never had that happen so I’m honestly not sure what could have happened??? I hope that you were still able to salvage it, and I hope that the recipe works out better for you if you decide to try it again. Have a great weekend!

Thank you so much for this post! I wanted to get caramel sauce for some apple slices to set out with our food for the Super Bowl tonight and couldn’t find any pre-made at the store today. Then I forgot to pick up a bag of the caramel candies to melt so turned to Google. Your recipe was the second one I looked at (the first was like you describe, using sugar and corn syrup…sounded too easy to mess up for me!) and I had all the ingredients on hand. It turned out perfectly and is delicious. Once it cools down and I refrigerate it a little bit it will be perfect for dipping the apple slices in. 🙂

Thanks for the great recipe! I have been making my own caramel sauce for years. Mainly for popcorn! I never realized until experimenting that the milk/cream is the glue to keeping the butter and sugar together! Who knew?

This is awesome!!!! It was so easy:) The cream, butter, and sugar aren’t fantastically healthy, but it is better than the storebought stuff with corn syrup, fractionated palm oil, glycerine, corn starch and high fructose corn syrup. I know exactly what I am eating and it tastes EXACTLY the SAME!!!!

Is there a difference between heavy cream and heavy whipping cream? I didn’t see heavy cream but i did find and try heavy whipping cream. However my caramel sauce isn’t very….saucy. It tastes good but it’s kind of grainy. Or perhaps I did something wrong while making it..

Hi there! Heavy cream and heavy whipping cream are the same thing — sometimes they’re just labeled differently — so you used the correct ingredient. 🙂 I’m not sure why your caramel sauce turned out grainy, though…it should definitely be thick and saucy once it cools. I hope it turns out better if you decide to give it another try!

[…] This particular method is my favorite way to make caramel because there’s nary a candy thermometer in sight! I love keeping a jar of homemade caramel sauce in the refrigerator at pretty much all times, since you never know when ice cream or brownies or apple pie are going to demand it. And I just so happened to have half a jar of this sauce on hand at the same time that I found myself with a few leftover, stale croissants. Coincidence? I think not. […]

[…] realized that I didn’t have any on hand, I took mere minutes to whip up a pot of my favorite {5-Minute, 5-Ingredient} Caramel Sauce. So easy, so delicious, and darn if I ended up with leftovers to eat with a spoon find another use […]

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Hi, I’m Samantha . . .

a busy wife and tired mama of two energetic boys and a sweet little girl living in Texas. I love cooking, writing, eating queso, watching college football, and taking way too many pics of my kids. In my “spare” time, I run this food blog and I wrote a cookbook. The days are crazy but the love is plenty between the five hearts that make up our home! (click for more)